wp1103f47f.png
wpa5375a66.png
wp817ea7d8.png
wp9939b0a9.png
wp32386374.png
wp39351961.png

 

wpa167f2cc_0f.jpg

have your cake & eat it too

wp16874aab.png
wp4f72efdc.png
wp052c4d89.png
wp2174bf01.png

 

Two Free Recipes with the Monthly Newsletter

 

 

                   

Sign up for our Email Newsletter
For Email Marketing you can trust

                     

Sign up for our Email Newsletter
For Email Marketing you can trust

                    

 

Sign up to the raw food desserts & raw chocolate newsletter and get two free recipes - Lemon Cheesecake & Chocolate Almond Truffles straight to your Inbox.

Dairy Free Lemon Cheesecake

 

 

Chocolate Making Kits

Make your own chocolate bars or truffles - a really unique chocolate gift and great fun for all the family. Vegan, sugar free, wheat free, dairy free, using raw chocolate, and agave syrup or Sweet Freedom. From £12.50 - £18.95 + pp. Click here for more details

 

 

 

wpb77ddc0d.png

 

Next Raw Chocolate Workshop

Sunday 22 August - Raw Chocolate Desserts & Cakes. FULL

NEW!!! I Love Raw Chocolate!

Recipe E-Book Now Available

22 luscious recipes, from desserts to truffles to chocolate bars and more £9.99  Click here for more info.

wp8d65d3e5_0f.jpg
wpdab0597d_0f.jpg
wp57c4d6d9_0f.jpg
wpab34c669_0f.jpg

 

 

Dairy & Sugar Free Coffee Ice Cream coffee ice cream

ingredients

1 cup / 140g almonds (preferably with skins on)

2 cups / 480ml water

1 cup / 140g cashew nuts (unroasted, unsalted)

4 tsp / 20ml vanilla extract

optional generous pinch of sea salt

1 Tbs / 5g yannoh coffee substitute*, or another coffee substitute, or coffee essence, to taste

 

sweetener measurements - just choose one

½ cup / 95g xylitol or 6 Tbs / 90ml agave syrup or 6 Tbs / 90ml Sweet Freedom Mild

 

* available from  most health food shops

 

method

Blend the almonds and water for about 30 seconds to make a milk.  

 

Strain the milk through a piece of muslin (or nutmilk bag) to remove the almond ‘pulp’.  If you don’t have a piece of muslin, you can use a sieve, but bear in mind that some of the pulp will get through, so the ice cream may be a little grainy, and a little darker in colour.

 

Pour the almond milk back into the rinsed blender. Add the cashews and vanilla and blend for about 30 seconds.  Blend longer if there are any unblended cashew bits left.  (You can always strain the liquid again to get out any cashew bits.)

 

Add the sweetener, and salt if using, and blend again.

 

Add the yannoh, and blend again.

 

Process into ice cream, using one of the following two methods

Freezer method: pour the ice cream mix into a shallow container and place in the freezer (or freezer compartment).

 

Remove after about an hour and mash thoroughly with a fork to break up the ice crystals, making sure you reach into any corners.

 

Put back in the freezer for another hour then mash again.

 

Return to the freezer until firm enough to serve.  Should keep well for future use.

 

Ice Cream Maker: follow the manufacturer’s instructions

I Love Ice Cream! Recipe E-Booklet

£5.50

free sample ice cream recipe

Here is one of the recipes from the I Love Ice Cream! Recipe E-Booklet to give you a taste of what the recipes are like.  All the sweeteners are available from the Sweet Sensations online shop.